Combine all the salad ingredients together in a bowl and fress with the lemon juice, extra virgin olive oil and salt & pepper.
For the yoghurt topping
Whisk together all the yoghurt topping ingredients until smooth
Finishing the salad
Decant the salad onto a platter into a bowl. Spoon over some of the yoghurt topping and, if using, sprinkle over some Aleppo pepper or sumac. Drizzle as generously as you're feeling with more extra virgin olive oil.
Video
Notes
Storage
This salad will stay good in the fridge for 4-5 days. It's not suitable for freezing.
Suggestions
If you can get hold of the yellow banana peppers (popular in Turkey) use those.
You can also add some chilli peppers like Serrano or Jalapeño to make this salad a spicy one.
Add black olives to the salad for a salty, fruity note
Add cubes of Peynir cheese or Feta cheese.
Mix up the herbs by adding a little mint or dill alongside parsley and cilantro.
The yoghurt sauce is not strictly traditional, but works so well.
Sprinkle over some pul biber or Aleppo pepper flakes for a mild smoky spice.